Chicken and Mushroom in Lemon Cream Sauce
This lemony creamy chicken is a favorite in our home. It has a light lemon flavor and is fork tender.
Servings 8 servings
Ingredients
- 8 tbsp. butter divided
- 3 tbsp olive oil
- 16 ounces mushrooms sliced
- 6 boneless chicken breasts cut into strips
- flour for dredging
- 1 ½ cup chicken broth
- 1 ¼ cup heavy whipping cream
- 4-5 tablespoons fresh lemon juice use fresh only
- salt and pepper
Instructions
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove to a plate
- Sprinkle chicken with salt & pepper, dredge in flour, shaking off any excess flour.
- Melt remaining butter and olive oil in skillet.
- Add chicken and saute a few minutes on each side. It doesn’t have to be fully cooked through.
- Transfer chicken to a serving platter .
- Add broth to the skillet, scraping the bottom of the pan as the broth boils.
- Bring to a boil, reduce heat and simmer until reduced to approximately half or so.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, pepper and salt to taste.
- Add chicken and simmer for 10 minutes or so. Sauce will thicken up a bit at this point.
- Serve over pasta, rice or noodles of your choice. I use Linguine or bow tie pasta usually
Notes
Servings size depends on how much pasta you serve with the chicken I usually make about 1/2-3/4 lb.